Enlightened Cream of Vegetable Soup (Serves 6)

Evaporated skim milk is a trusted friend to the low-fat cook. In this quick and easy soup, it provides a creamy base, while instant mashed potato flakes thicken the entire mixture. Use whatever vegetables you have available.

3 cups water
1 tablespoon chicken base or instant chicken bouillon
2 and 1/2 cups small size cut fresh, frozen or canned vegetables
1 (12-ounce) can skim evaporated milk
1 cup instant mashed potato flakes
1/4 teaspoon dried marjoram leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
Dash of pepper

1. In a 2-quart saucepan, combine water and chicken base or bouillon; bring to a boil.

2. Add vegetables; cover and cook until crisp tender.

3. Stir in evaporated skim milk, potato flakes, marjoram leaves, thyme leaves and pepper.

4. Bring to a boil stirring frequently.